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Chocolate-Almond Biscotti

Chocolate-Almond Biscotti

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Makes 32 biscotti Kilojoules 251.04 Prep Time 10 minutes Total Time 1 hour Made with Splenda® Original Sweetener


  1. Preheat oven to 350°F. Lightly spray a cookie sheet with cooking spray.
  2. Bake almonds in a shallow pan for 6–8 minutes, stirring occasionally, or until lightly toasted.
  3. In a bowl using an electric mixer, beat Splenda Sweetener, eggs, and milk on medium speed for 3 minutes or until mixture is smooth and pale yellow. Mix in almond extract.
  4. Add flour, cocoa, baking powder, baking soda, and salt; mix beat on low speed until a stiff dough forms. Mix in toasted almonds.
  5. Turn dough out onto a lightly floured surface and knead 4 or 5 times. Divide dough in half; shape each portion into an 8” log. Place logs on prepared cookie sheet and flatten to ¾-inch thickness; brush with beaten egg white.
  6. Bake for 20 minutes or until puffed and golden brown; remove from baking sheet to a wire rack; cool 10 minutes.
  7. Reduce oven temperature to 325°F.
  8. With a serrated knife, cut each log diagonally into ½” thick slices, using a gentle sawing motion. Place slices on cookie sheets.
  9. Bake 10 minutes; turn cookies over and bake 10 minutes more. Transfer to wire racks to cool.

Nutrition Info Per Serving

Serving Size: 1 biscotti

Energy 60
Protein 3g
Total Fat 3g
- of which saturates 0g
Cholesterol 20mg
Carbohydrate 8g
- of which sugars 1g
Dietary Fibre 1g
Sodium 55mg